Sujihiki

Sujihiki Knives

Sujihiki knives are essentially the Japanese version of the Western slicing knife. These kitchen knives come in many different shapes and sizes, but most have double-edged blades, unlike Yanagibas, which are usually ground on one side with a concave back. Exceptionally sharp, durable blade thanks to hand sharpening in a double grading process. Most kitchen enthusiasts use it mainly for slicing virtually any type of raw meat (especially larger pieces), as well as separating it from the bone.

The Japanese slicing kitchen knife Sujihiki is a type of knife compared to the Yanagiba, and even called its Western counterpart. The fundamental difference between their blades is the grind. In the case of Sujihiki knives, it is double-sided, symmetrical, which translates into a completely different quality of work and ease of sharpening. Slicing knives have a narrow blade and a sharp edge angle, allowing them to be used to cut ingredients with minimal effort. The combination of a sharp blade grind angle and proper cutting technique minimizes the risk of damaging the cut surface, which is especially important for dishes such as raw fish. Sujihiki knives range from 21 to 36 cm in length, with the most popular sizes being 24, 27, and 30 cm. It is noticeably larger than a typical utility knife, and its blade, although similar in length to a chef's knife, is narrower, making the knife noticeably lighter.

What is a Sujihiki knife?

Sujihiki literally translates as "meat slicer" (flesh slicer), as this type of blade does this best. The slicing knife is perfect for cutting raw meat and fish, as well as poultry roasts and other meats prepared in any way. Thanks to the elongated blade, the slicing knife allows cutting meat with one long and smooth motion, instead of moving the blade back and forth like a saw. This ensures the effect of obtaining perfect pieces of meat. Moreover, the reduced blade surface prevents cut pieces of any products from sticking to it. The slicing knife - Sujihiki will allow you to prepare Carpaccio or other dishes with ultra-thin slices. Hardened in a multi-stage temperature-controlled process, it ensures long blade life as well as the entire knife.

What is the Sujihiki knife used for?

Sujihiki knives were created for processing fish and meat. The precise blade, symmetrically ground cutting edge, and optimal knife length allow cutting any type of meat with one smooth motion. Slicing knives are suitable for both raw and thermally processed meat - roasted, boiled, grilled, stewed, smoked. The Sujihiki knife can therefore be used both during the preparation of the dish and when serving it. Its blade also works great for slicing cold cuts. Thanks to the sharp and symmetrical edge of these knives, precise and very aesthetic cutting of meats is possible, preserving their original taste, juiciness, and texture. This is especially important for fish consumed raw.

When is it worth choosing a Sujihiki slicing knife?

The Sujihiki knife is dedicated to filleting, trimming, and cutting fish and meat into small pieces. It works great for cutting tendons and fat from pieces of meat, as well as chopping meat and fish. It can also be used during filleting and skinning. The long and very precise blade allows cutting meat or fish with one pulling motion, leaving perfectly smooth, unfrayed edges. The Sujihiki slicing knife is recommended for people who often work with meat and fish, cutting them finely, filleting, and trimming. However, if you only work with fish in the kitchen, a Yanagi knife, a traditional single-edged knife model created for this purpose, will suffice.

What can be prepared with the Sujihiki knife?

Japanese slicing knives Sujihiki are the Japanese version of Western slicing knives. They can smoothly and effortlessly cut meat and fish, preparing, among other things, appetizing sushi. It is worth remembering that this blade is not suitable for cutting meat with bones. However, the purpose of the Sujihiki knife does not limit the cook to using this type of blade only for working with meat products. The slicing knife can also be used to cut thin slices of vegetables, for example, to prepare beet carpaccio. Sujihiki is also an essential blade in homes of people who often serve various types of roasts, stewed or grilled meat. Stainless steel is the most common material from which these knives are made. Furthermore, it is ideal for portioning cold cuts, ham, or roasted poultry. Stainless steel is characterized by extraordinary hardness and durability, which translates into long knife and blade life, which is hand-sharpened in a double grading process, ensuring cutting precision and ease of sharpening.

Sujihiki slicing knives (very durable blade) come in many sizes and designs to choose from, allowing you to perfectly match them to your needs, expectations, and preferences, including the design of such accessories. The sharpening system guarantees very high sharpness and long-lasting performance without the need for re-sharpening. Knives from Hamono combine ease of use, work efficiency, and health benefits.

Also check other types and kinds of Japanese knives:

Masamoto Knives Masashi Yamamoto Knives Masahiro Knives Masutani Knives Gyuto Santoku Bunka Nakiri Trimming Knife Bread Knife Slicing/Sashimi Knife Fish Dressing Knife Sushi Knives Aogami #2 Aogami Super AUS-8 AUS-10